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Chicken Enchiladas with Creamy Tomatillo Sauce

Scott Phillips

Servings: 4

This is a great destination for leftover chicken or turkey. If you have some on hand, substitute 2 cups of shredded, cooked chicken in place of the thighs. If you can find Mexican cheese, try queso panela or queso añejo instead of the mozzarella and provolone.


  • 1 lb. boneless, skinless chicken thighs
  • Salt to taste
  • Vegetable oil as needed
  • 12 corn tortillas, 6 inches in diameter
  • Creamy Tomatillo Sauce
  • 4 oz.(1 cup) grated mozzarella
  • 1-1/3 oz. (1/3 cup) grated provolone

Nutritional Information

  • Calories (kcal) : 760
  • Fat Calories (kcal): 420
  • Fat (g): 46
  • Saturated Fat (g): 18
  • Polyunsaturated Fat (g): 12
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 170
  • Sodium (mg): 1520
  • Carbohydrates (g): 47
  • Fiber (g): 7
  • Protein (g): 42


  • Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside (you should have about 2 cups).
  • Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they’ll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.
  • Heat the oven to 400°F. With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9×13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bublling and browned in spots, 15 to 20 minutes.


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Reviews (9 reviews)

  • Krispie | 11/20/2014

    Made a half recipe for the kids. They loved it, even my picky kindergartener. We had some left and the grown up guests ate it!

  • thecrazygourmand | 02/13/2011

    Am I missing something? Where is the actual recipe? All I see are reviews.

  • Spurtle | 09/29/2010

    Fantastic! The best enchiladas I have ever had, hands down. We used Costco rotisserie chicken and flour instead of corn tortillas and they were wonderful. The Tomatillo Sauce recipe was enough to make 2 meals and I can't wait to pull the second batch out of the freezer and have them again.

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